Ingredients
Scale
- 1 (14.3 oz) package Oreo cookies (regular, not Double Stuf)
- 4 oz cream cheese, softened
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 tsp pumpkin pie spice
- 10 oz white or dark chocolate chips (for coating)
Instructions
- Crush the Oreos: In a food processor, pulse the entire pack of Oreos (filling and all) into fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
- Make the Filling: In a mixing bowl, combine Oreo crumbs, softened cream cheese, pumpkin puree, and pumpkin pie spice. Mix until fully blended into a thick, sticky dough.
- Chill the Dough: Refrigerate the mixture for 20–30 minutes to make it easier to handle.
- Form Balls: Roll into 1-inch balls and place on a parchment-lined baking sheet. Chill again for 15 minutes.
- Melt Chocolate: While balls are chilling, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Dip and Decorate: Using a fork or skewer, dip each ball in melted chocolate, tapping off excess. Place back on parchment and add toppings if desired.
- Set and Serve: Let the coating harden at room temperature or speed it up in the fridge. Serve once firm.
Notes
Make sure your cream cheese is softened—it blends better and keeps the mixture smooth. And dry your pumpkin with a paper towel if it seems too watery.